Journal
CORROSION
Volume 77, Issue 7, Pages 700-711Publisher
NATL ASSOC CORROSION ENG
DOI: 10.5006/3790
Keywords
blistering; BPA-NI; can coatings; corrosion; food storage; headspace blackening; tinplate cans
Funding
- National Institute of Food and Agriculture Award [GRT00044338]
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This study investigated corrosion phenomena associated with tinplate cans exposed to different aqueous solutions commonly found in canned tomato products. The presence of cysteine, an amino acid, and/or nitrate were found to correlate strongly with degradation of the coating, while storage of chloride, nitrate, and thiosulfate ions in cans with bisphenol A (BPA) not intentionally added (BPA-NI) led to extensive blister formation. Additionally, volatile sulfur-containing compounds produced during sterilization may be the origin of headspace blackening in protein-containing foods.
Corrosion phenomena associated with tinplate cans were investigated with aqueous solutions of different compounds commonly found in canned tomato products. After only a few weeks of storage at 49 degrees C, cans lined with a coating with bisphenol A (BPA) not intentionally added (BPA-NI) displayed degradation of the coating. Storage of solutions containing chloride, nitrate, and thiosulfate ions in the BPA-NI coated cans resulted in extensive formation of blisters. Additionally, headspace blackening, which is sometimes found in packaged protein-containing foods, was also observed. Volatile sulfur-containing compounds produced during the sterilization process might be the origin of headspace blackening. In this study, the corrosion of tinplate cans exposed to different solutions at 49 degrees C for varying storage times was studied via optical microscopy, optical profilometry, x-ray diffraction, scanning electron microscopy, and Raman spectroscopy. The results showed a strong correlation between the presence of cysteine, an amino acid, and/or nitrate, and the degradation of the coating. Furthermore, cysteine was found to be a source of headspace blackening.
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